150 gm of caster sugar
1 teaspoon of vanilla paste
1 blood orange
150 gm of Greek yogurt
75 ml of vegetable oil
220 gm of self-raising flour
2 tablespoons of cocoa powder
200 gm of icing (confectioner) sugar
1-2 tablespoons of blood orange juice
Whisk eggs with caster sugar until fluffy, add vanilla paste, zest and blood orange juice and mix. Add Greek yogurt and vegetable oil and whisk well.
Sift in self-raising flour and cocoa powder and mix until smooth. Pour into a big bundt tin or mini bundt tin (or muffin tin) that you have greased and floured.
Bake for 15-18 minutes if using mini bundt or muffin tin, 35-40 min if using a normal size tin. Cool 10 minutes in the tin, then reverse onto a rack to cool completely.
Make the glaze by mixing icing (confectioner) sugar and blood orange juice to create a smooth and sticky pink glaze. Use more juice for a thinner consistency, if you prefer it.
Pour the glaze over the cooled cake and enjoy!
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